Chocolate Hazelnut Lava Cakes 🍫🔥
Hey sweet friend! If you’ve ever dreamed of breaking into a warm cake and watching rich, melted chocolate flow out like a river of pure happiness — this one’s for you. These Chocolate Hazelnut Lava Cakes are everything dessert should be: warm, gooey, and utterly indulgent. I love making these when I want to impress someone (or just treat myself) because they look fancy but are secretly so easy to make. Plus, they’re ready in under 25 minutes — faster than most store-bought desserts!
Why You’ll Love This Recipe
Each bite is a perfect balance of fluffy chocolate cake and molten hazelnut filling. The edges are just firm enough to hold the shape, while the center stays irresistibly soft and melty. If you love the classic combo of chocolate and hazelnut (hello, Nutella lovers!), this will be your new favorite dessert. You can serve them as an elegant dinner finale or enjoy one on a cozy night in — a little scoop of ice cream on top makes it pure magic!
Nutritional Benefits
Okay, let’s be honest — these cakes are more about joy than health, and that’s perfectly fine! But hey, dark chocolate is rich in antioxidants and can lift your mood by increasing serotonin levels. Hazelnuts bring healthy fats and vitamin E, and making this dessert at home means you can control the sugar and portion size. So yes, this is dessert done right — a little indulgence that feels completely worth it.
Adaptable Variations
- Nut-Free Version: Skip the hazelnut spread and add a chunk of dark chocolate in the center instead for a pure chocolate lava cake.
- Dairy-Free Option: Use coconut oil or vegan butter, and a plant-based chocolate spread — still rich and gooey!
- Flourless Version: Replace flour with almond flour or cocoa powder for a gluten-free twist.
- Extra Decadent: Add a teaspoon of espresso powder to deepen the chocolate flavor — it’s a game-changer.
Chocolate Hazelnut Lava Cakes Recipe
Ingredients
- ½ cup (115 g) unsalted butter (plus more for greasing)
- 4 oz (115 g) dark or semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 2 tablespoons flour (or almond flour for gluten-free)
- 4 teaspoons chocolate-hazelnut spread (like Nutella)
- Optional toppings: powdered sugar, vanilla ice cream, chopped hazelnuts
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Grease 4 ramekins (6 oz each) with butter and lightly dust with cocoa powder to prevent sticking.
- Melt the chocolate and butter: In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together until smooth. Let it cool slightly.
- Whisk the eggs and sugar: In another bowl, whisk eggs, yolks, sugar, and salt until the mixture looks pale and thick.
- Combine: Pour the melted chocolate into the egg mixture and stir until smooth. Add flour and mix gently — don’t overmix.
- Assemble: Divide the batter evenly into ramekins. Drop a teaspoon of hazelnut spread into the center of each one and cover with a little more batter.
- Bake: Bake for 12–14 minutes — the edges should look firm but the center still soft. Don’t overbake or you’ll lose the molten middle!
- Serve: Let cool for 1 minute, then gently invert onto plates. Dust with powdered sugar, add a scoop of vanilla ice cream, and enjoy immediately while the lava’s still flowing!
Practical & Valuable Tips
- Make ahead: You can prepare the batter and refrigerate it (covered) for up to 24 hours. Bake straight from the fridge — just add an extra minute to the bake time.
- Easy release: Make sure to butter and dust your ramekins well — that’s the secret to flipping them out perfectly.
- No ramekins? No problem! You can use a muffin tin — just reduce baking time to about 9–10 minutes.
- Serving tip: Sprinkle crushed hazelnuts or drizzle warm chocolate sauce for extra decadence. Trust me, it’s next-level good.
Frequently Asked Questions
- Can I use milk chocolate instead of dark? Yes! It’ll be sweeter and creamier — just reduce the sugar slightly if you prefer less sweetness.
- What’s the best way to reheat leftovers? Honestly, these are best enjoyed fresh, but you can microwave for 15–20 seconds for a quick warm-up.
- Can I freeze lava cakes? Absolutely! Once baked, let them cool, wrap individually, and freeze. Reheat in the oven for about 10 minutes at 350°F (175°C).
- Why didn’t my center stay gooey? That usually means it was baked a minute too long. Next time, pull them out when the edges are set but the middle still jiggles slightly.
Call to Action
Did your lava cakes turn out as dreamy and molten as mine? 🍫✨ I’d love to see your creations! Tag me on Pinterest and show off that chocolatey center — it’s always the best part. Don’t forget to save this recipe for your next cozy dessert night or romantic dinner. Once you taste that warm hazelnut-chocolate center, you’ll be making these again and again. ❤️🔥
